2 cups flour

4 tsp baking powder

3 tbsp sugar

½ tsp salt

6 tbsp cold butter

⅔ cup milk 

1 egg

Preheat oven to 425

In medium bowl, sift flour, baking powder, salt and sugar.

Cut in cold butter with a pastry cutter or mixer until it resembles coarse meal 

Mix milk and egg in a separate cup – reserve 2 tbsp and add remainder to flour mixture 

Fold together until dough begins to form.  Don’t over mix 

Place the dough onto a well-floured surface. Form a smooth ball. Do not knead. 

Roll the dough until the surface is even and it is about 1.5 inch thick. Sprinkle the top with flour if your dough is sticky.

Cut into your desired shape.  I like squares and then diagonal into triangles

Brush the reserved egg/milk mixture on top of each scone with a pastry brush.

Sprinkle the top with white sugar

Bake for 15 minutes or until golden brown. Remove from tray and place on a wire rack.

Serve hot with cream, jam and tea!

White Chocolate Cherry Scones

Follow the above recipe using the following changes:

Add one cup of flour

Use 1/4 cup milk instead of 2/3 cup

Add one cup of vanilla yogurt to milk and mix

Add one cup of white chocolate chips 

Add one cup of dried cherries or cranberries 

Bake for an additional 5-10 min